vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Holiday Pudding
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
28Calories
0 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories28 kcal
Protein0.4 g
Carbohydrates5.2 g
Fiber0.1 g
Sugars3.5 g
Total Fat0.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol5.2 mg
Sodium23 mg
Potassium11 mg
Calcium6.1 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus13 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.3 mcg
Choline1.9 mg
Caffeine0 mg
Water5 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 86. The excerpt below is the record exactly as published.
Holiday Pudding — A plain sponge cake, strawberry jam, icing, a rich custard, some pre- served ginge
Cook this with the app: pantry check, scaling, and the assistant.